Prep time: 25 minutes
Chilling time: Overnight
- 325g digestive biscuits
- 200g butter, melted
- 560g full fat cream cheese
- 80g icing sugar
- 250ml double cream
- 3 lime zest
- dash vanilla
- 8 stalks champagne forced rhubarb (500g)
- 80ml water
- 25g caster sugar
- 15ml lime juice
- Line the base of a 19cm round loose bottom cake tin with parchment paper.
- Using the Kenwood food processor attachment, blitz the biscuits.
- Mix the biscuits with the melted butter and spoon into the baking tin.
- Using the back of a spoon, press the biscuit crumb up the sides and across the bottom of the tin.
- Pop this into the fridge for 20 minutes.
- To make the filling, into the bowl of your Kenwood stand mixer fitted with the whisk attachment, whisk the cream cheese, icing sugar, lime zest and vanilla until combined.
- Pour in the double cream and whisk on high speed until the mixture is thick.
- Spoon this into the lined tin, smooth out the top and chill overnight.
- To make the baked rhubarb, preheat the oven to 180C.
- Wash and chop the stalks into 2 inch pieces.
- Place the rhubarb, lime juice, water and sugar into a baking dish and pop into the oven for 10-12 minutes or until the stalks begin to soften.
- Remove and allow to cool completely in their juices.
- To serve, carefully run a sharp knife around the edge of the cheesecake to help with demoulding.
- Place the cheesecake onto a serving dish and top with the beautiful ruby baked rhubarb.